The word of the day came to me recently when I ate a lunch salad served with a remoulade. I was pleased with myself for just being able to pronounce the name of the sauce. I observed other diners pause in front of the cafe item's label and scratch their heads. I ordered it anyway. The sauce was pink in color and mildly spicy. I was not entirely sure of the composition. It tasted like a cousin to Thousand Island dressing with more taste of lemon, cream and capers. The texture was a thick cream with bits of tomatoes, capers, and pickles within. The remoulade sauce made a fine accompaniment to seafood served cold on top of a salad. Back at home, I looked online for more information about the sauce.
Remoulade is a French sauce with a mayonnaise base that is used for dipping or topping meat. It is served with seafood in America and Europe, and at times with beef products in Europe. European remoulades are typically parsnip in color (see photo below!), owing to the use of mustard seed.
European versions often include celery root or cabbage in combination with herbs and spices. American remoulades tend to be more vibrant in color, either pink or yellow, due to the addition of paprika or curry to the base. Remoulades have a mild pungency of flavor that is tempered by the mayonnaise. It is suitable for serving with appetizers, brunch, or as a dipping sauce for fish. All ages can enjoy remoulade sauce. Caution for anyone with allergy to EGG, NUTS or SHELLFISH; ask the cook for the ingredients before ingesting. I've scoured the web to bring you the best recipes for
- FRENCH REMOULADE
- LOUISIANA REMOULADE
- OIL-BASED REMOULADE
- DANISH REMOULADE
Enjoy!!
Gardentina
Click for the recipe!
Click for the recipe!
Occasionally a remoulade is made with an oil base in place of the mayonnaise base. Chef Emeril LaGasse's version is an example of this take on the sauce.
Click for the recipe!
Danish remoulade is simple to make and much sweeter in taste than traditional remoulade. It is used there as a sauce for everything from fried fish to hot dogs.
Click for the recipe!
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